Bengali Sweet and Sour Lentils

Recipe by Daydream
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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse lentils thoroughly under running water, and remove any foreign matter.
  • Combine the lentils and water in a large pan (which has a lid) and bring to the boil, skimming off the foamy scum as necessary. When the scum has ceased rising to the surface, stir in the bay leaves, chilies, turmeric and asafoetida.
  • With the lid half covering the pan, let the lentils simmer gently for around 40 minutes, or until tender and the water is absorbed.
  • Meanwhile, heat the oil over medium-high heat in a large skillet or wok. Add the onion and ginger and saute, stirring frequently, for 6 to 8 minutes. Stir in the grated creamed coconut, green chili, sugar, tamarind paste, garam masala, cumin and coriander, and stir for around 1 minute.
  • When the lentils are tender, add the sauteed coconut/spice mixture and stir around to mix thoroughly. Taste and add salt, as necessary, and extra sugar or tamarind as desired.
  • Transfer the dal to a serving dish, drizzle the hot ghee over the top, and sprinkle with the garam masala and cilantro.
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